Mmmm, Undercooled Meat and Dangerous Fish

Undercooled meat. Dangerous fish. Health inspectors ding Trump’s Mar-a-Lago kitchen

Inspectors found 13 violations at the fancy club’s kitchen, according to recently published reports — a record for an institution that charges $200,000 in initiation fees.

Three of the violations were deemed “high priority,” meaning that they could allow the presence of illness-causing bacteria on plates served in the dining room.

According to their latest visit to the club Jan. 26, state inspectors decided Mar-a-Lago’s kitchen did meet the minimum standards.

But they had a field day with elements that could give members of the high-class club and foreign dignitaries some pause:

  • Fish designed to be served raw or undercooked, the inspection report reads, had not undergone proper parasite destruction. Kitchen staffers were ordered to cook the fish immediately or throw it out.
  • In two of the club’s coolers, inspectors found that raw meats that should be stored at 41 degrees were much too warm and potentially dangerous: chicken was 49 degrees, duck clocked in a 50 degrees and raw beef was 50 degrees. The winner? Ham at 57 degrees.
  • The club was cited for not maintaining the coolers in proper working order and was ordered to have them emptied immediately and repaired.

The other violations weren’t so serious. Water at the sink where employees wash their hands was too cold to sanitize hands. And Mar-a-Lago was also written up for keeping rusted shelves inside walk-in coolers.

Mar-a-Lago? Maybe a more accurate name would be Mierda-a-Largo…

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